SERVES 2
PREPARATION 8 MINS
COOKING 25 MINS
2tbsp peanut or
vegetable oil
2 skinless chicken breasts, cut into 1cm
(½in) strips
1tbsp Thai red curry paste
6 spring onions, cut
into 2cm (¾in) lengths
2tbsp crunchy
peanut butter
185ml (6fl oz)
coconut milk
1tsp brown sugar
1tbsp fresh lime juice
Large handful baby spinach leaves
1. Heat half the oil in a large frying pan or wok until hot. Add half the chicken and stir-fry until golden. Remove from the pan and keep warm. Repeat with the remaining chicken, adding extra oil if needed.
2. Add the remaining oil to the pan, add the curry paste and spring onions and stir-fry for 1 minute. Add the peanut butter, coconut milk, sugar and limejuice, and simmer over a medium heat for 3-4 minutes, stirring occasionally.
3. Add the chicken and spinach leaves and cook until the spinach has wilted and the chicken has heated through. Serve with rice, if desired.
TIP
This makes a mild satay add an extra 1-2tsp of curry paste if you like it spicy.